Step-by-Step Instructions

1. 1.Roast Spices

   In a pan, add 1 tablespoon of coriander seeds and 1 tablespoon of cumin seeds. Roast them on medium heat until they become fragrant, about 2-3 minutes.

2. 2.Crush Spices

   Transfer the roasted coriander and cumin seeds to a mortar and pestle (or a grinder) and coarsely crush them. Set aside.

3. 3.Brown Chicken

   In a kadhai or wok, heat 3/4 cup of oil. Add 1 kg of chicken pieces.

4. 4.Add Aromatics

   Add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste to the chicken.

5. 5.Cook Chicken

   Cook the chicken on high flame, stirring continuously, until its color changes from pink to white/pale, approximately 5-7 minutes.

6. 6.Add Green Chilies and Reduce Liquid

   Add 4 whole green chilies to the chicken. Continue cooking on high flame until the chicken's natural water dries up, about 8-10 minutes. The liquid should be significantly reduced.

7. 7.Add Yogurt and Spices

   Add 200 grams of beaten yogurt, 1 teaspoon of red chili flakes, 1 teaspoon of black pepper powder, 1 teaspoon of all spice powder, the roasted and crushed cumin-coriander mixture, and 1 teaspoon of salt to the chicken.

8. 8.Bhunao (Fry) the Masala

   Mix all ingredients well. Cook uncovered on medium flame, stirring occasionally, until the oil separates from the masala and the gravy thickens. This will take about 10-15 minutes.

9. 9.Add Cream

   Turn off the flame. Add 1/2 cup of cream to the chicken mixture.

10. 10.Add Fresh Coriander

    Add 1/2 bunch of chopped coriander leaves. Mix gently to combine the cream and coriander with the chicken.

11. 11.Simmer for Final Finish

    Turn the flame back on to low-medium. Cook uncovered for another 5-7 minutes until the oil once again separates and the gravy achieves a creamy consistency.

12. 12.Garnish and Serve

    Garnish the Chicken Malai Handi with sliced green chilies and julienned ginger. Serve hot with naan or rice.